75 gr mini Oreo cookies ( me : 100 gr)
175 gr unsalted butter, softened
150 gr caster sugar (me : 135 gr)
3 medium eggs
175 gr Self Raising Flour, sifted ( me : 160 gr)
1/2 tsp baking powder
3 tbsp milk
1/2 tsp vanilla extract
1. Preheat oven to 170 C - 180C. Line a 12-hole muffin tin with paper muffin cases. Reserve 17 mini cookies and roughly chop the remainder.
2. Whisk the butter and caster sugar in a bowl until pale and creamy. Gradually whisk in the eggs until just combined. Fold in the flour, baking powder alternately with milk and vanilla extract. Add in chopped cookies until combined
3. Bake for 20 min until golden brown and risen. Leave to cool in the tin for 5 min, then transfer to a wire rack to cool completely.
Source : Good Housekeeping Cupcakes, Muffin and Brownies